In a food processor, fitted with a metalblade, pulse the tomatoes about 10 times. Pour the tomatoes intoa large non-aluminum saucepan.

Add the peppers, onions, and jalapenoto the processor and pulse the vegetables about 10 times.

Add the mixture to the tomatoes. Stirin the pickling liquid. Over high heat, bring the mixture toa boil. Reduce the heat to medium and simmer for 20 minutes.

Remove from the heat and spoon into 6(half-pint) sterilized preserving jars, filling the mixture towithin 1/2-inch of the top. With a clean damp towel, wipe therim and fit with a hot lid. Tightly screw on the metal ring.

Process in a hot water bath for 15 minutes.Using tongs, remove the jars, place on a towel, and let cool.Test the seals. Tighten the rings. Store in a cool dark place.Let age for 2 weeks before serving.